There is no better sauce for a braaied sirloin or rump steak than this Chimichurri sauce. I first discovered Chimichurri in Kitchenboy’s Provocative Cuisine and while this simple version is made with dried herbs it is still good enough to serve alongside strips of meat.
Braam Kruger, AKA Kitcheboy, eccentric, grandiose , restaurant owner and critic, newspaper columnist and age-restricted cookbook author passed away in June 2008.
I adore his cookbook, his wicked take on the art of food and my ladies just loved his Girlfriend dressing, which I did on my very first cooking course ever at COOK.
My most memorable story of him was of his famous pigeon pie. He waited on a little old tannie in Sunninghill, who fed pigeons every morning and then he silently made his move, shot them and served up pan fried pigeon pie with fig sauce to artists, politicians and models. Times were hard and people had barely enough money for smokes let alone restaurant food.
Provocative Cuisine’s pages are curled and worn, evidence of its place in my kitchen. The content is rude, ruder than the giggling gourmet’s rude food or Jeremy Mansfield, who features in the book, but thankfully, fully clothed.
The recipes are illustrated with his contentious art, and saucy photos of friends and muses alike; Clair Johnston, Andrea Burgener, (who I worship) and Nicky Stubbs. His recipes pay tribute to their pseudonyms; Girlfriend, the Fairy and Jungle girl and the book is dedicated to Robert Brozin, founder and CEO of Nandos.
It’s not for the faint hearted and is the first age restricted cookbook I have ever come across but I just lapped up its avant-garde content and recipes.
Here is my take on a fresh Chimichurri with added chilli. Strips of rare rump have never had a better accompaniment
- 1 punnet of Italian parsley 30g
- 6 garlic cloves
- 1 teaspoon chopped green chilli
- 2 tablespoons white balsamic or red wine vinegar
- 2 teaspoons Maldon/Falk salt
- ½ teaspoon smoked paprika
- 1 tablespoon honey or 2 teaspoons sugar
- ½ punnet Woolies salad onions/ ¼ cup thinly sliced spring onions
- Olive oil-start with ½ cup and add keep adding as required
- Optional : 1 tablespoon capers or some caper berries to garnish
- Blend the garlic, chilli and parsley and add the vinegar, paprika, salt, and honey
- Remove from blender and add the spring onions and pour the oil in until you are happy with the consistency
- Serve alongside strips of rare rump